Zucchini Cream Soup

1. 1

   Melt the butter in a large saucepan on medium heat. Cook the onion and garlic, stirring, until soft. Stir in the flour and zucchini and cook, stirring, for 2 mins.

2. 2

   Stir in the stock and 1 cup water; bring to a boil. Reduce heat to low; simmer, uncovered, for about 15 mins, or until the zucchini is tender.

3. 3

   Blend or process the soup in batches until smooth.

4. 4

   Just before serving, return the soup to the pan. Add the cream and stir on medium heat until heated through.

5. 5

   Serve topped with chervil or chives, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.